Brussels Sprout-Potato Hash, page 65with scrambled tofu and toasted pumpernickel
Is it Tuesday already? Yes, yes it is. The month of May is turning out to be quite the crazy time for this family, and I'm really looking forward to things slowing down once June is here. However, we just returned from a great little family vacation last week, and this hash hit the spot as we settled back into home on Monday night.
It was pretty easy: slice up some Brussels sprouts and potatoes, cook until about tender, add some onion, garlic, thyme, and lemon zest for seasoning and cook another fifteen minutes or so, and it's done. Served with scrambled tofu and toasted pumpernickel, and it was like a cozy breakfast for dinner. SweatPea surprised me and went back for a second serving. While SweetPotato enjoyed the potatoes and seasonings, she reported the Brussels sprouts tasted a bit "strong" for her young taste buds. I enjoyed this dinner, as did El Hombre; leftovers were equally enjoyable as part of my lunch today.
3 comments:
I don't see how this can go wrong. Brussels and potato are two of my favorite things. Isa is a third.
The leftovers were great, too!
This is a favorite meal of mine, especially in a hurry with little prep required. It's pretty much a meal of staples, too, as I almost always have an onion, brussels, and a potato on hand.
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